Fish Free Coconut Cream Sunchoke Soup
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Learn more →Ingredients
4 servings
- 1.5 lb jerusalem artichokes (sunchokes), scrubbed and cut into 1-inch chunks
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp coconut cream, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sunchoke chunks on a baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the pieces are tender when pierced with a fork.
- 2
While the sunchokes roast, heat a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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